Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
422
Calories
7g
Protein
14g
Fat
67g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Lard | 1 tbsp (12.8g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups uncooked long grain rice
- 2 tablespoons lard
- 1/4 cup chopped onions or scallions
- 2 tablespoons finely diced red Bell Peppers
- 2 tablespoons finely diced carrots
- 2 1/4 cups vegetable broth, heated
- 1 teaspoon salt
- 2 tablespoons finely chopped cilantro (optional)
Directions
1
Rinse rice several times under cold water in a sieve and drain.
2
Cook the onion, bell pepper, and carrot in lard for 2 minutes.
3
Add the rice and cook another minute, allowing rice to get thoroughly coated with lard.
4
Add the hot broth, and salt and bring to a boil.
5
Reduce heat, cover and simmer for 15-20 minutes on low heat, until liquid is absorbed and rice is tender (do not stir while cooking).
6
Fluff rice with a fork and garnish with chopped cilantro.
7
Serve hot.
8
Category:Chilian Recipes
9
Category:Chilian Vegetarian
Recipe sourced from
fandom